By veganmilitarywife

October 24, 2013

0

Minestrone (Vegan, Oil Free, and Gluten Free)

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Categories : Soup
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5 from 1 vote

Minestrone

Servings 6 -8

Ingredients

  • 6 cups vegetable broth
  • 1 can crushed tomatoes 28 oz
  • 2 cups cooked cannellini beans
  • 8 oz uncooked whole wheat or GF macaroni or other small pasta
  • 1 onion diced
  • 1 bell pepper diced
  • 3 stalks celery diced
  • 2 carrots diced
  • 1 zucchini or yellow squash diced
  • 8 oz mushrooms diced
  • 4 cloves garlic minced
  • 1 sprig fresh rosemary or 1 tsp dried
  • 1 sprig oregano or 1 tsp dried
  • 2 bay leaves
  • 1 teaspoon dried basil If using fresh, don't add until right before serving.
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chopped kale spinach, or chard (I prefer kale, but use whatever you have.)
  • Splash red wine vinegar If your canned tomatoes don't have a lot of taste., optional
  • 2-4 cups water As needed, if it gets too thick., optional

Instructions

  • Combine all ingredients, except kale (or spinach or chard) in an Instant Pot or other pressure cooker.
  • Set to manual low pressure for 0 minutes, quick pressure release after 10 minutes.
  • Remove herb stems and bay leaves, stir in the kale (or spinach or chard), and add vinegar, if desired.
  • Alternatively, combine all ingredients in a stock pot on the stove.
  • Bring to a boil, lower the heat, and simmer until pasta is done, about 1/2 an hour.